Banana Carrot Muffins

I have a picture of these on my facebook, but I didn't want to download it off my phone onto my computer because clearly I am lazy, so go check out the final product on my profile.

These really turned out great, even though I made a few changes. Delicious and SUPER healthy.

Anja's Food 4 Thought

3/4 cup whole wheat flour

1/4 cup rolled oats

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon allspice (I used 1/4 cloves and 1/4 nutmeg because I didn't have allspice)

1 teaspoon baking powder

2 tablespoon flax seeds (left these out because I didn't have any)

1 large carrot, finely grated (about 1 cup)

1/2 cup raisins (left these out because I didn't want them)

3 tablespoons canola oil (I used apple sauce)

2 ripe medium bananas, mashed

3 tablespoons agave syrup (I used half honey and half sugar substitute)

I also added blueberries on top before I baked them because I have a ton and they're delicious! 

Yields 6 (Mine made 9?)

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 Preheat oven to 180C. Line muffin tin with paper liners or coat with cooking  spray.

In a bowl, combine flour, oats, salt, baking powder, flax seeds and spices. Mix well. Stir in raisins and grated carrot.
In another bowl, combine oil, agave and mashed bananas. Combine wet and dry ingredients. Stir until just combined. Fill batter into muffin molds. Bake for 25 minutes or until toothpick comes out clean.